Profession dietetic technician

Dietetic technicians assist dietitians in planning nutritional programmes and in planning menus for patients as part of an overall treatment plan under supervision of a dietitian. Under supervision of a dietitian, dietetic technicians assist dietitians in patient reviews, enteral feeding discharge planning, and clinical auditing which includes nutritional screening.

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Personality Type

• Social / Investigative

Related professions counselor, educator

• Dietician
• Early childhood educator
• Nutrition information officer

Knowledge

• Professional documentation in health care

  The written standards applied in the health care professional environments for documentation purposes of one`s activity.

• Food safety standards

  Food safety standards (i.e. ISO 22000) developed by the recognised organisations for Standardization dealing with food safety. For example, the ISO 22000 international standard specifies the requirements for an effective food safety management system. It covers interactive communication, system management, prerequisite programs and HACCP principles.

• Food preservation

  Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

• Health care legislation

  The patients` rights and responsibilities of health practitioners and the possible repercussions and prosecutions in relation to medical treatment negligence or malpractice.

• Counselling methods

  Counselling techniques used in different settings and with various groups and individuals, especially concerning methods of supervision and mediation in the counselling process.

• Composition of diets

  The planning, selection, composition and manufacturing of diets for healthy and ill persons.

• Human anatomy

  The dynamic relationship of human structure and function and the muscosceletal, cardiovascular, respiratory, digestive, endocrine, urinary, reproductive, integumentary and nervous systems; normal and altered anatomy and physiology throughout the human lifespan.

• Medical informatics

  The processes and tools used for the analysis and dissemination of medical data through computerized systems.

• Nutrition of healthy persons

  The type of nutrition needed for healthy individuals of all ages.

• Food hygiene rules

  The set of national and international regulations for hygiene of foodstuffs and food safety, e.g. regulation (EC) 852/2004.

• Hygiene in a health care setting

  The procedures related to maintaining a hygienic environment within a health care setting such as hospitals and clinics. It can range from hand washing to cleaning and disinfection of medical equipment used and infection control methods.

• Dietetics

  The human nutrition and dietary modification for optimising health in clinical or other environments. The role of nutrition in promoting health and preventing illness across the life spectrum.

• Calculation of food energy

  The summing up of the total energy of food by adding together the energy provided by the proteins, total fat, carbohydrates and dietary fibers contained in one meal or food product.

Skills

• Prepare infant formulae

  Prepare infant formulae according to specifications.

• Interact with healthcare users

  Communicate with clients and their carer’s, with the patient’s permission, to keep them informed about the clients’ and patients’ progress and safeguarding confidentiality.

• Use food preparation techniques

  Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.

• Communicate effectively in healthcare

  Communicate effectively with patients, families and other caregivers, health care professionals, and community partners.

• Use e-health and mobile health technologies

  Use mobile health technologies and e-health (online applications and services) in order to enhance the provided healthcare.

• Follow clinical guidelines

  Follow agreed protocols and guidelines in support of healthcare practice which are provided by healthcare institutions, professional associations, or authorities and also scientific organisations.

• Comply with legislation related to health care

  Comply with the regional and national legislation that is relevant to one`s work and apply it in practice.

• Work in a multicultural environment in health care

  Interact, relate and communicate with individuals from a variety of different cultures, when working in a healthcare environment.

• Plan patient menus

  Plan menus for patients according to the specified treatment plan.

• Work in multidisciplinary health teams

  Participate in the delivery of multidisciplinary health care, and understand the rules and competences of other healthcare related professions.

• Adhere to organisational guidelines

  Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

• Comply with quality standards related to healthcare practice

  Apply quality standards related to risk management, safety procedures, patients feedback, screening and medical devices in daily practice, as they are recognized by the national professional associations and authorities.

• Assess nutritional characteristics of food

  Assess nutritional characteristics of food for human consumption for a better healthy diet.

• Empathise with the healthcare user

  Understand the background of clients` and patients’ symptoms, difficulties and behaviour. Be empathetic about their issues; showing respect and reinforcing their autonomy, self-esteem and independence. Demonstrate a concern for their welfare and handle according to the personal boundaries, sensitivities, cultural differences and preferences of the client and patient in mind.

• Monitor stock level

  Evaluate how much stock is used and determine what should be ordered.

• Educate healthcare users on nutrition

  Help healthcare users and caregivers with choosing meals from a modified therapeutic selective menu, explaining nutritional principles, dietary plans and diet modifications, food selection and preparation and providing and explaining materials and publications to support the nutrition care plan.

Optional knowledge and skills

Source: Sisyphus ODB